Ingredients
1 small head cauliflower
1/2 cup all purpose gluten free flour*
1/2 cup unsweetened almond milk
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (1/2 if you want it very spicy, leave out if you don't like spice)
1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using
Sauce
4 tablespoons maple syrup2 tablespoons liquid aminos
1/2 teaspoon sesame seeds
1/4 teaspoon ground black pepper
3/4 teaspoon ground ginger
chopped scallions & sesame seeds, for garnish
Instructions
- heat kitchen appliance to 450 F degrees. Prepare a baking sheet by lining it with a polymer baking sheet or lubricated foil.
- take away florets from the cauliflower (aka do not use the stem). Chop the cauliflower into smaller items to tally the dimensions of wings.
- during a separate bowl, whisk all the batter ingredients along EXCEPT the bread crumbs. Place the bread crumbs during a bowl. Line it up beside the batter bowl.
- Toss the cauliflower within the mixture one at a time, shaking off excess batter. don't soak. Then, dip the cauliflower into the breadcrumbs to coat utterly, then place onto the baking sheet. Repeat till all of the wings square measure coated.
- Bake for twenty two minutes. Please guarantee your kitchen appliance is totally preheated and hot. whereas baking, prepare the ingredients for the sauce by whisking along.
- take away from kitchen appliance. you'll stop here, and serve the wings sauceless with sauce on the facet (it isn't a really thick sauce). The wings are going to be tender this manner. instead, coat the wings within the sauce. With a pastry brush, brush the sauce onto the wings. Bake for an additional five minutes for the sauce to soak into the wings.
- take away from kitchen appliance and serve instantly. Enjoy!
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